The objectives of this research are to study three standard recipes of coconut milk ice cream and to study the optimal level of jaggery palm in production coconut milk ice cream which sugar partially substituted with jaggery palm at difference levels are 50% 70% and 100% and then the experiment was analyzed with Randomized Complete Block Design (RCBD) at the confidence level was at 95%. Sensory evaluation (appearance color flavor taste texture (smoothness) and overall liking) was tasted by sixty panels with 9-point hedonic scale and the differences of the mean scores were compared with using Duncan’s New Multiple Rang Test (DMRT) in SPSS program for selection the standard recipe and optimal level of jaggery palm. Finally consumer acceptance test on the coconut milk ice cream which sugar partially substituted with jaggery palm was tasted by one-hundred consumers with 5-point hedonic scale. The result showed that the third standard recipe and the 100% of jaggery palm are the most acceptable from panels in sensory evaluation. Afterwards physical properties were analyzed found that viscosity increased up to 705.86 cps 21.56 of overrun value together with 11.26 melting rate. Average score of appearance color flavor taste texture (smoothness) and overall liking are 4.45 4.41 4.33 4.37 4.46 and 4.51 respectively and 98% of consumer accepted using jaggery palm substituted for partial sugar in coconut milk ice cream.

Studies on the use of okara to replace wheat flour in stoopwafel were done forto select appropriate amount of okara analysis nutritional facts and sensory evaluation. The stoopwafel basic recipe of magda (2559) was applied by using okara replaced wheat flour. The replacement percentages were 30 40 and 50 of the weight of wheat flour. The experiment is planned by Randomized Complete Block Design ( RCBD) . Then to evaluate the sensory quality in appearance color odor taste texture and overall preference with 9- point hedonic scale. The panelists were 60 lecturers and students from Home Economics Technology Rajamangala University of Technology PhraNakorn. Sensory evaluation showed that the okarastoopwafel prepared from 30 percent okara obtained the highest overall acceptance score from the panelistson all sensory attributes exceptedtesteattributes which there was no significant difference in three amounts of okara. The nutritional facts found thatfat moisture total energy and energy from fatwere slightly increased but protein and carbohydrate were decreased which compared to control stroopwafel ( 100 percent wheat flour) . In addition to 96 percent of consumer acceptedthe okarastoopwafel

Special project for product development model from clay corncob artificid cactus. The purpose is to study and develop a recipe of clay from corncob and educationto the satisfaction of the targrt group for the the product development model from clay corncob cactus. A special project has analyzed the study data were fed with a mixture of clay corncob. Then query the properties of clay corncob from five experts. Clay corncob has the best feature of artificial cactus model. Then ask the satisfaction of the target group of 50 people and analyzed by using frequency percentage and mean were as follows. The Results were what: 1. The study data for use in product development model from clay corncob cactus. The process of formulation of clay use the standard formula is essentially. The researcher have adapted the ingredients and scale is appropriate to the develop recipes clay corncob. Experts have commented that the consistent of the soil is suitable to be molded into products better. In conclusion clay corncob recipes can be used cost-effectively. To increase consumer choice and disseminate knowledge of the profession. 2. Satisfaction targeted towards product development. When you consider that The product forms The goal is satisfied overall were at the highest level with an average of 4.32 the price of satisfaction overall was high with an average of 4.04 in benefits have satisfied the most valuable. materials averaged 4.66 goals in overall satisfaction in the highest level with an average of 4.47 available from target overall satisfaction is at the highest level with an average of 4.46. Keywords: Clay Corncob Artificial Cactus Model

The objectives of this research were to develop drinking yogurt from broken-milled Riceberry. For Preparation of set yogurt the cooked rice were mixed with water for 3 different levels. This product compost of broken-milled Riceberry pasteurized milk natural plain yogurt sugar guar gum and xanthan gum. The highest acceptance (9-Point Hedonic Scale) from the panelist showed that broken-milled Riceberry at 10% was proper for this beverage than 5% and 10% (p ≤ 0.05). There was a water soluble solids at 21°Brix with a pale purple. Yogurt odor was stronger than the smell of rice.The viscosity of the product was increased as broken-milled Riceberry increasing. Then study the ratio between yogurt and syrup for drinking yogurt production three different levels were used: 30:70 40:60 and 50:50. The highest acceptance from sensory test showed the best recipe is the formula use a ratio of 50: 50 which pH was 4. 18 soluble solids was 18 °Brix. This drinking yogurt from broken-milled Riceberry had moisture ash fat protein fiber and carbohydrate was found to be 82.28±0.58 0.16±0.15 0.32±0.34 0.07±0.00 0.36±0.04 and 6.81±0.03 respectively. Moreover it was safe with the microbiological properties at 15 days storage at 4±1 ๐C passed quality standards (Notification of Ministry of Public Health. 353/2013).

The objective of this study was to investigate the appropriate formulas and methods for the production of bamboo shoots. Total Method 3 was used to study the optimum amount of wheat flour at the concentrations of 5 10 and 15 percent. The tasting parameters of wheat flour were 15 percent. (Framing) and overall liking. Then a suitable amount of baking powder was added in the amount of 1 2 and 3 percent. The average leaf color flavor taste texture and overall preference were 7.50±1.14 7.67±0.80 7.77±0.86 7.57±0.97 and 7.97±0.67 respectively. Physical quality was found to be 52.42±0.02 L* 19.60±0.04 a* and 31.23±0.02 b*. The value of aw was 0.42±0.01. The crispness was 5.33±0.58. The hardness was 5.93±0.11. Based on the chemical quality survey it was found that moisture content was 2 . 2 7 ±0.77 protein content was 12.48±0.00 fat content was 22.47±1.72 the fiber content was 5 . 4 7 ±1.21 the ash content was 7 . 2 8±0.12 and the carbohydrate content was 50.02±0.00 packed in foil aluminum foil bags. With desiccant Preserved at room temperature for 6 weeks moisture content aw values color and texture were analyzed. Moisture content and aw values decrease and result in color values. Slow change the texture decreased slightly. But the product is still framed.